Ingredients
1.2kg beef, diced*
½ cup plain flour
2 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
3 cups mixed chopped vegetables (carrot, onion, celery)
8 cloves garlic, chopped
4 bay leaves, crumbled
1 tsp ground cumin
1½ L beef stock
1 cup dried kidney beans, thoroughly rinsed
4 cups mixed green leaves, torn (kale, silverbeet, spinach, cavolo nero)
1 bunch parsley, finely chopped
Sea-salt flakes and freshly-ground black pepper
Seed bread, sour cream and carrot salad, to serve
Method
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Toss the beef in flour in a large bowl until well coated. Fry beef in batches in a large saucepan in olive oil and butter over high heat, until browned on all sides, then set aside. Add the vegetables, garlic, bay leaves and cumin and cook for 5 minutes, until softened.
-
Pour in the stock and kidney beans and return beef to pan then bring to a boil. Reduce the heat to medium, then cover with lid ajar and simmer for 3 hours, topping up with water from time to time as required.
-
Stir in the greens and parsley, then season with salt and pepper. Serve with seed bread, sour cream and carrot salad.
Cook's notes
* We will use three different cuts side by side for comparison – rump, bolar blade and gravy beef.
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